Cottage Cheese Mushroom Soup
A delightful, creamy dish made with sautéed mushrooms and cottage cheese, perfect for cozy family dinners.
Ingredients
For the Soup
- 2 tablespoons butter for sautéing
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms, sliced (cremini, shiitake, button) for best flavor
- 4 cups low-sodium vegetable broth
- 1 cup cottage cheese, full-fat preferred
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper, freshly cracked
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation
- Heat butter in a large, heavy-bottomed pot over medium heat until foaming.
- Add diced onion and minced garlic, cooking for 4-5 minutes until the onion becomes translucent and fragrant.
- Add sliced mushrooms to the pot and cook for 8-12 minutes, stirring occasionally, until mushrooms release their liquid and develop golden-brown edges.
- Pour in vegetable broth and add thyme. Bring mixture to a rolling boil.
- Reduce heat to medium-low and simmer uncovered for 15 minutes to concentrate flavors.
- Remove pot from heat and let cool for 2-3 minutes.
- Using an immersion blender, pulse 4-6 times to partially break down mushrooms, leaving some chunks for texture.
- Add cottage cheese and blend for 30-45 seconds until completely smooth and creamy.
- Season with salt and pepper, then taste and adjust.
- Ladle into bowls and garnish with fresh parsley.
Notes
Serve with crusty bread, fresh garden salad, or grilled cheese sandwiches. For extra flavor, sprinkle additional herbs or cheese on top.